Read more: Menu: Vegan Thanksgiving
- 1 small head of garlic
- 6 to 8 large russet potatoes
- 3 tablespoons Earth Balance (or any vegan butter)
- 1 tablespoon rosemary
- 1/2 - 1 cup vegetable broth
- Salt and pepper to taste
Rest head of garlic on tinfoil, pour olive oil over it, wrap it up, stick it in the oven or broiler until garlic inside is soft, usually around 30 to 45 minutes.
While garlic roasts, clean and cut potatoes into large chunks, leaving skin on.
Put potatoes in boiling water and cook until soft enough to mash with fork, about 10-15 minutes.
Drain and put potatoes in a large bowl to mash with fork or masher.
Take garlic out of casing and add to potatoes.
Add remaining ingredients and mash till the potatoes are the texture you desire.